1. 1. Prep your veggies: peel and dice sweet potatoes into ½-inch cubes, dice onion and bell peppers, and mince garlic.

2. 2. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey, breaking it up, and cook until browned (5-7 minutes). Drain excess fat, transfer turkey to a bowl, and set aside.

3. 3. Add remaining 1 tbsp olive oil to the same skillet over medium heat. Sauté onion and bell peppers until softened (5-7 minutes). Stir in garlic, paprika, cumin, and oregano; cook 1 minute until fragrant.

4. 4. Add diced sweet potatoes and chicken broth to the skillet. Season with salt and pepper. Stir to combine.

5. 5. Bring to a gentle simmer, cover, reduce heat to low, and cook for 15-20 minutes until sweet potatoes are tender (stir occasionally; add splash of broth or water if needed).

6. 6. Return cooked turkey to the skillet. Stir gently and cook 2-3 minutes until heated through. Adjust seasoning to taste.

7. 7. Remove from heat, garnish with fresh parsley if desired, and serve immediately.